Quinoa and chicken salad

Ingredients

100 grams chicken breast

30 grams quinoa

150 grams okra

75 grams purple cabbage

100 grams lettuce

2 tablespoons olive oil

1 tablespoon apple vinegar

1/2 teaspoon salt

1/2 tablespoon ground black pepper

Method

1. Immerse the chicken breast in water for 2 hours, change the water regularly

 

2. Take out the chicken breast, drain, drop in a bowl, sprinkle salt and ground black pepper in the bowl, mix until even, set aside for 1 hour

 

3. Rinse purple cabbage, okras, and lettuce

 

4. Heat a stew pan over high heat, pour some water in the stew pan, bring to a boil, drop the okras in the stew pan, boil for 5 minutes, until thoroughly cooked

 

5. Take out the okras, drop in ice water

 

6. Rinse the quinoa

 

7. Boil the quinoa, until thoroughly cooked

 

8. Slice the okras on the bias

 

9. Chiffonade the purple cabbage and lettuce

 

10. Heat a fry pan over low heat, pour olive oil in the fry pan

 

11. Lay the chicken breast in the fry pan, fry until golden

 

12. Turn over the chicken breast, fry until two sides are golden

 

13. Slice the fried chicken breast

 

14. Put purple cabbage, lettuce, okras, and chicken breast in a dish, pour apple vinegar in the dish, sprinkle some salt in the dish, mix until even

 

15. Top with the cooked quinoa

 

16. Done